Bacteria Growth in Soluble Oil Emulsions
نویسندگان
چکیده
DUBOS, R. J. 1949 Toxic effects of DL-serine on virulent human tubercle bacilli. Am. Rev. Tuberc., 60, 385. EVANS, J. B., AND NIVEN, C. F. JR. 1950 A comparative study of known food-poisoning staphylococci and related varieties. J. Bacteriol., 59, 545-550. FEIG, M. 1950 Diarrhea, dysentery, food poisoning, and gastroenteritis. Am. J. Public Health, 40, 1372-1394. FISHMAN, W. H., AND ARTOM, C. 1942 Serine injury. J. Biol. Chem., 145, 345-346. GLADSTONE, G. P. 1939 Inter-relationships between amino acids in the nutrition of B. anthracis. Brit. J. Exp. Pathol. 20, 189-200. GODKIN, W. J., AND CATHCART, W. H. 1952 Effect of antibiotics in retarding the growth of Micrococcus pyogenes var. aureus in custard fillings. Food Technol., 6, 224229. MAAS, W. K., AND DAVIS, B. D. 1950 Pantothenate studies. I. Interference by D-serine and L-aspartic acid with pantothenate synthesis in E. coli. J. Bacteriol., 60, 733-745. MADDY, K. H., AND ELVEHJEM, C. A. 1948 Studies on growth of mice fed rations containing free amino acids. J. Biol. Chem., 177, 577-590. MOREHEAD, R. P., FISHMAN, W. H., AND ARTOM, C. 1945 Renal injury in the rat following the administration of serine by stomach tube. Am. J. Pathol., 21, 803-816. MUELLER, J. H., AND MILLER, P. A. 1949 Inhibition of tetanus toxin formation by D-serine. J. Am. Chem. Soc., 71, 1865-1866. RoSE, W. C., OESTERLING, M. J., AND WOMACK, M. 1948 Comparative growth on diets containing ten and nineteen amino acids, with further observations upon the role of glutamic and aspartic acid. J. Biol. Chem., 176, 753-762. ROSE, W. C., AND SMITH, L. C. 1950 Role of alimentary microorganisms in the synthesis of non-essential amino acids. J. Biol. Chem., 187, 687-695. RYBERG, R. E., AND CATHCART, W. H. 1942 Staphylococci and salmonella control in food. II. Effect of pure fruit fillings. Food Research, 7, 10-15. SNELL, E. E., AND GUIRARD, B. M. 1943 Some inter-relationships of pyridoxine, alanine and glycine in their effect on certain lactic acid bacteria. Proc. Nat. Acad. Sci., 29, 66-73. STRITAR, J., DACK, G. M., AND JUNGEWAELTER, F. G. 1936 The control of staphylococci in custard-filled puffs and eclairs. Food Research, 1, 237-246. TEAS, H. J. 1950 Mutants of B. subtilis that require threonine or threonine plus methionine. J. Bacteriol., 59, 93-104. WACHSTEIN, M. 1947 Influence of DL-methionine and other substances on the nephrotoxic action of DL-serine. Nature, 159, 236.
منابع مشابه
Survival of bacteria in cutting oil.
BEERSTECHER, E. 1954 Petroleum Microbiology, Elsevier Press, Houston, Texas. DUFFETT, N. D., GOLD, S. H., AND WEIRICH, C. L. 1943 Normal bacterial flora of cutting oil emulsions. J. Bacteriol., 45, 37-38. FABIAN, F. W., AND PIVNICK, H. 1953 Growth of bacteria in soluble oil emulsions. Appl. Microbiol., 1, 199-203. LEE, M., AND CHANDLER, A. C. 1941 A study of the nature, growth and control of ba...
متن کاملThe use of alternative lipid emulsions in paediatric and neonatal parenteral nutrition
Lipid emulsions are an important part of paediatric parenteral nutrition as they provide energy, fat soluble vitamins and are a source of essential fatty acids. Soya bean based oil emulsions have however been identified as one of the major causative factors in the development of PN related cholestasis. The newer lipid emulsion containing fish oil has been shown to reduce the risk of such compli...
متن کاملFormulation, Characterization and Properties of Hemp Seed Oil and Its Emulsions.
The formulation, characterization, and anticipated antibacterial properties of hemp seed oil and its emulsions were investigated. The oil obtained from the seeds of Cannabis sativa L. in refined and unrefined form was characterized using iodine, saponification, acid values, and gas chromatography, and was employed for the preparation of stable oil-in-water emulsions. The emulsions were prepared...
متن کاملStability studies of some food emulsions
Emulsions, thermodynamically unstable mixtures, are dispersed systems in which one liquid is dispersed as droplets in a second immiscible phase. In most natural and processed foods, the immiscibility of water with lipids is overcomed by dispersing one phase as droplets into the other phase. The oil-in-water emulsions are highly stable. This is because some water-soluble surface-active agents an...
متن کاملOptimization of Demulsifier Formulation for Separation of Water from Crude Oil Emulsions
In this study, various water-soluble and oil-soluble demulsifiers were selected for separation of water from crude oil emulsions and their productivity measured using the Bottle-test method at 70 °C and 10 ppm concentration. The best ones among 23 demulsifiers examined through the screening process were fatty alcohol ethoxylate, triethanol amine and urea from the water-soluble group and Basoror...
متن کامل